Thread: Duck Prosciutto
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Unread 04-15-2013, 12:08 PM   #25
Fatback Joe
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I did a little looking around on the net for a good explanation (I didn't find one), but did notice that many of the recipes in various blogs that were attributed to Ruhlman had no mention of cure 1 or 2. I needed to go home at lunch and let my dogs out and while I was there I quick look at the book Salumi just to make sure that I was correct in saying that the recipe called for #1...........then I check out Ruhlman's book Charcuterie and the recipe in there had no mention of cure at all.

Wonder what changed and why?

In any case, I have 2 breasts going in the smoker this evening when I get home.
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